Davin Shin samples the dishes after the class finished cooking.
Aaron Matsumoto holds up slices of a “Koji” (special mold)-encrusted beef the class made as a special treat.
Lumache pasta, made with a new pasta machine the program purchased from Italy, with a cream and “green” sauce. The parsley was from the garden neat Mene Stage that social studies teacher Belinda Toyama’s US HIstory classes planted.
Pasta with pork.
Stiry fried noodles with vegetables.
Culinary teaacher Lars Mitsuda (left) and his former student, Kaleb Molina, show the dishes the students prepared during class.
Alumni and chef Kaleb Molina inspects the three dishes the culinary II class prepared for him.
Devon Vega passes a plate of stir-fry noodles to guest chef Kaleb Molina, who was visiting the culinary classes last week. Molina works at MW Restaurant in Honolulu and visited campus to provide feedback to the students in the Culinary II class.
This Friday’s Career Fair will allow students to learn about possible careers firsthand from industry professionals. Students will select their schedule in Homeroom this week.
